2014 StarChefs.com Coastal New England
Rising Stars

Rising Stars

Australian Beef Panang Curry, Roasted Red Peppers, Bamboo, and Coconut Cream from Chef Ravin “Bas” Nakjaroen of Long Grain

Lobster Sashimi, Sea Beans, Daikon, Ramp Purée, Ginger-Scallion Sauce, and Nori Vinaigrette from Chefs Andrew Taylor and Michael Wiley of Eventide Oyster Co. and Hugo’s

Fratelli Stinger: Applejack, BrancaMenta, Bourbon, and Angostura from Andrew Volk of Portland Hunt & Alpine Club

Asparagus Melt with Fontina, Garlic Aïoli, Pickled Onions, and Dried Blueberries from Chef Dan Sauer of 7a Foods

Braised Goat, Basil Yogurt, Wheat Berries, Violets, Beet-Brunet Mousse, and Bee Pollen from Chef Patrick Soucy of Ceia Kitchen + Bar

Berkshire Pork Leg, Wheat Berries, Sunchokes, Pickled Mushrooms, and Orange from Chef Evan Hennessey of Stages at One Washington

Poached Sole, Mussels, Black Quinoa, Watercress Broth, and Truffles from James Hackney of Twenty-Eight Atlantic at Wequassett Resort and Golf Club

Miso-Harissa-Maple Pork Belly, Egg, and Togarashi Brussels Sprout Leaves from Chef Jake Rojas of Tallulah on Thames

Labels for the Many House Blends New Harvest Produces from Eric Lepine of New Harvest Coffee Roasters

Butternut Squash, Leeks, Squash Seeds, Marjoram, and Brown Butter-Shellfish Bouillon from Chef Ben Sukle of birch

White Yam Custard, Brown Butter Shortbread, Pomegranate, Crème Fraîche Ice Cream, and Sorrel from Melissa Denmark of Gracie’s

Burmese-style Roasted Cabbage, Peanut Brittle, and Chile-Maple Dressing from Chef James Mark of north

Australian Beef Carpaccio, Sunflower Seeds and Shoots, and Garlic Confit from Chefs Chad Hoffer and Tyler Burnley of Thames Street Kitchen

Orange Julius Caesar: Rum, Yogurt Liqueur, Lime , Vanilla, and Orange Cream Citrate from Jay Carr of Eddy
Tasting Gala and Awards Ceremony
Tuesday, April 15, 2014
Providence Biltmore Hotel
11 Dorrance Street
Providence, RI 02903
5:45pm VIP Reception
6:30pm Awards Ceremony
7pm to 9:30pm Gala
Tickets:
Enjoy 20 dishes, 20 beverage pairings, and 2 signature cocktails*Also includes private reception featuring Champagne and Petrossian caviar.
Rising Stars Award Winners
Chefs
Chefs Tyler Burnley and Chad Hoffer
Thames Street Kitchen | RI
Chef Chris Fischer
Beach Plum Inn & Restaurant | MA
Chef Mayumi Hattori
Straight Wharf | MA
Chef Evan Hennessey
Stages at One Washington | NH
Chef Matt Jennings
Farmstead Inc. | RI
Chef Ravin “Bas” Nakjaroen
Long Grain | ME
Chef Jake Rojas
Tallulah on Thames | RI
Chef Dan Sauer
7a Foods | MA
Chef Patrick Soucy
Ceia Kitchen + Bar | MA
Chef Ben Sukle
birch | RI
Chefs Andrew Taylor and Michael Wiley
Eventide Oyster Co. and Hugo’s | ME
Chef Justin Walker
Earth at Hidden Pond | ME
Hotel Chef
James Hackney
Twenty-Eight Atlantic at Wequassett Resort and Golf Club | MA
Sustainability Chef
Chef Derek Wagner
Nicks on Broadway | RI
Community Chef
Chef James Mark
north | RI
Pastry Chefs
Melissa Denmark
Gracie’s | RI
Ilma Lopez
Piccolo | ME
Concept
Bennett Coffey and Kyleen Keenan
Not Your Sugar Mamas | MA
Artisans
Peter Kobulnicky, Ian Cappelano, and Mike Lingwall
Foremost Baking Company | RI
Eli Cayer
Urban Farm Fermentory | ME
Roasters
Will Pratt
Tandem Coffee Roasters | ME
Eric Lepine
New Harvest Coffee Roasters | RI
Brewer
Nathan Sanborn
Rising Tide Brewery | ME
Sommelier
Tanya McDonough
Straight Wharf and Ventuno | MA
Bartenders
Andrew Volk
Portland Hunt & Alpine Club | ME
Jay Carr
The Eddy | RI
Restaurateur
Nancy Batista-Caswell
Caswell Restaurant Group | MA
Host Chef
Kevin Hale
Providence Biltmore Hotel | RI
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How to Make it Panel
Join us as our Rising Stars discuss how they "made it" in the challenging culinary profession.
Monday, April 14
2pm to 3:30pm
Johnson & Wales University
8 Abbot Park Place
Providence, RI 02903
Charity Partner
The Rhode Island Community Food Bank feeds the hungry throughout the state. They are a nonprofit organization founded in 1982 by community organizers. Over the past 30 years, the Food Bank has grown steadily to become a vital part of the state's hunger safety net. In 2013, they distributed nearly 10 million pounds of food through a network of 178 member agencies. They also sponsor a variety of direct service programs designed to better the lives of the poor. These include a Community Kitchen culinary job training program, Kids Cafe after-school meals program, and Community Cooking: Wholesome Eating on a Budget nutrition education program.
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Honorees Dinner
Monday, April 14, 2014
Hosted by Chef Brian Kingsford
Bacaro
262 South Water Street
Providence, RI 02903
This is a private event – invitation only
Co-hosted by:
- Gabriel Frasca
- Matt Gennuso
- Ken Oringer
- Ellen Slattery
- Beau Vestal
Industry-only After-party
Tuesday, April 15, 2014
Hosted by Vito Lantz
The Dorrance
60 Dorrance Street
Providence, RI 02903
Attendance limited to foodservice professionals only
RSVP
Hotel:
Special Travel Offer
Monday, April 14 and Tuesday, April 15
Based on availability
Providence Biltmore
$109
- Gabriel Frasca
Rising Stars
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